Gin is made from a neutral spirit and plant botanicals, and juniper is the one botanical it must have. Everything else, from coriander seed to citrus peel to native Australian leaves, is the distiller’s choice. In Australia, the word “natural” on a bottle is not tightly defined, so the most reliable way to find a gin with natural ingredients is to know what the botanicals do and what to ask a producer.
We make gin here in Australia, so this is a guide we would hand to a friend standing in the bottle shop.
TL;DR
- Gin is a neutral spirit flavoured with botanicals. Juniper is the only one that has to be there, and the rest is up to the distiller.
- Coriander seed, angelica root and citrus peel are the usual supporting cast, each adding a different layer of spice, earth or zest.
- Australia has no specific legal definition of gin beyond the general minimum strength for spirits, and a full ingredient list is not required on the label.
- “Natural” and “no additives” are claims, not guarantees. Ask the producer, and read allergen statements every time.
- Flavour comes from how botanicals interact in the still and in your glass, so what you mix with it matters too.
Table of Contents
- What gin is actually made from
- Juniper: the one ingredient gin cannot skip
- The supporting botanicals and what they taste like
- How botanicals get into the spirit
- What “natural” does and does not tell you
- Gin without additives: what to look for
- Our view: tailor-made spirits, naturally vibrant
- How to choose a natural gin for your palate
- Find your gin
- FAQ
- Sources
What gin is actually made from
Every gin starts with a base alcohol. This is a neutral spirit, usually made from grain such as wheat or barley, though other bases exist. On its own it has almost no flavour, which is the point: it gives the botanicals a clean canvas.
The flavour then comes from plants. Seeds, roots, barks, peels, flowers and herbs are steeped in the spirit, distilled with it, or both. The result is clear, aromatic and, in most cases, not aged in wood, so what you taste is largely the plants.
Australia is relaxed about the legal side. According to the Royal Australian Chemical Institute, there is no specific regulation defining gin here beyond the general requirement that spirits sit at a minimum of 37% ABV. That freedom is why Australian gins can be so varied, and also why it pays to look closely at what a producer tells you.
Juniper: the one ingredient gin cannot skip
Juniper berries are the botanical that makes gin gin. WSET describes juniper (Juniperus communis) as the only botanical legally required in gin, giving a resinous, pine-like foundation.
How much juniper a distiller uses changes the whole character of the spirit. A juniper-forward gin tastes crisp, piney and classic. A gin with a lighter hand lets citrus, florals or spice lead. Neither is more “natural”, they are simply different choices.
If you like the traditional pine-and-resin style, we wrote a short tasting guide to three juniper forward gins from our Denim Collection.
The supporting botanicals and what they taste like
Most gins layer a handful of botanicals around the juniper. WSET’s guide to flavours in gin notes that coriander seeds add spicy or peppery notes, angelica root brings an earthy, musky depth, and citrus peels give zesty top notes.
| Botanical | What it typically brings | Where you notice it |
|---|---|---|
| Juniper berry | Resinous, pine-like backbone | Throughout, especially on the nose |
| Coriander seed | Spicy, peppery notes | Mid-palate |
| Angelica root | Earthy, musky depth | Underneath, adding length |
| Citrus peel | Zesty top notes | First sip and aroma |
Beyond these, distillers reach for florals, other spices, herbs and local plants. We use locally sourced botanicals, chosen for balance rather than novelty, because a gin that tastes of one loud ingredient tends to tire the palate.
Reading botanicals at the table
Learning to name what you taste is a skill you build with practice. Tasting gin alongside food is a good way to train it, and these principles of pairing flavours at the table translate neatly: notice whether a bite is fatty, acidic, salty or sweet, then see which botanical rises to meet it. Peppery coriander often lifts rich dishes, while citrus-led gins cut through salt and oil.
How botanicals get into the spirit
The method matters as much as the list. During distillation, the volatile aromatic oils in the botanicals are drawn into the ethanol. Because different flavour molecules have different volatility, they leave the still in a particular order, as Chemistry World explains. Lighter citrus notes tend to arrive early, with heavier, earthier notes later.
That is why two distillers using the same botanicals can produce quite different gins. Cut points, still design, whether botanicals are steeped overnight or hung in a basket above the spirit: each decision shifts the result. We cover this in more depth in our guide to how gin distillation methods shape flavour.
The same Chemistry World piece makes a point worth remembering: the final flavour is not just the sum of its parts. Flavour molecules interact with each other and with the ethanol-water mixture, so a gin can taste more (or less) than its botanical list suggests. A good recipe is tasted, adjusted and tasted again, which is what we mean by a flavour first approach.
What “natural” does and does not tell you
Here is the awkward part. “Natural” feels reassuring, but it is a loose word on a gin label.
Research published in Drug and Alcohol Review found that vague, unregulated claims such as “natural” on alcohol labels can mislead people by suggesting health benefits the product does not have. The same paper notes that some alcohol claims, including “natural”, sit outside the specific remit of the FSANZ Code and are instead subject to Australian Consumer Law, which prohibits false, misleading or deceptive representations.
Two practical takeaways follow:
- A natural gin is still alcohol. Natural ingredients do not make a spirit a health product, and we would never suggest otherwise.
- The claim is only as good as the producer behind it. Look for brands that explain their botanicals, their sourcing and their process in plain words.
If standard drinks and botanicals are on your mind, our piece on standard drinks in Australia is a useful companion.
Gin without additives: what to look for
People searching for gin without additives usually want a spirit that gets its flavour and colour from plants rather than from added sweeteners, flavourings or colourings. That is a reasonable thing to want. Checking for it takes a little more effort than reading the front label.
The label will not always list ingredients
Standardised alcoholic beverages in Australia, gin among them, are not required to carry a full statement of ingredients, according to Ultra Labels’ summary of the spirits rules. So a short or empty label does not prove anything either way.
What must appear is narrower. Allergen labelling is mandatory in Australia, and the same source notes that sulphites added at 10mg/kg or more must be declared. The ACT Government lists the mandatory allergens as milk, egg, peanut, sesame, soy, wheat, fish, crustacean, mollusc, lupin and tree nuts.
A short checklist
- Ask the producer directly. A confident distiller will tell you what goes into each gin and whether anything is added after distillation, such as sugar, flavouring or colour.
- Look at the colour. Most gin is clear. A bright blue, pink or yellow gin gets that colour from somewhere, so find out whether it is a plant infusion or something else.
- Check for sweetness. If a gin tastes noticeably sweet, ask whether sugar was added. Ours are sugar-free.
- Read the allergen statement. If you have an allergy or intolerance, follow the advice of Allergy & Anaphylaxis Australia: check ingredient lists and allergen statements when you buy, when you unpack, and before you eat or drink. Never assume a “free from” claim is enough, and speak to your doctor or allergy specialist if you are unsure.
- Check dietary needs separately. Vegan and gluten-free status are separate questions from “natural”. See our guides on whether gin is vegan in Australia and gluten free alcohol advice.
Which additives people usually want to avoid
There is no official list of gin additives to avoid, so this comes down to preference. The usual concerns are added sugar, artificial flavourings and synthetic colourings, and for some people, sulphites or allergens. None of these is automatically present in gin, and none is automatically harmful for everyone. The point is to know what you are buying and to buy from someone who will tell you.
Our view: tailor-made spirits, naturally vibrant
We started Winston Quinn because we thought too many spirits tasted bland, or leaned on shortcuts to look interesting. Our answer is simple. We distil with all-natural, locally sourced botanicals, we let the plants do the work, and we are happy to talk about every step.
Our gins are vegan, gluten free and sugar-free, and our colour comes from the botanicals themselves. That is why our Denim Collection looks as expressive as it tastes. We would rather earn trust by being specific than by printing the word “natural” in large letters.
We also think “natural” should never be the whole story. A gin has to be balanced, it has to taste good neat and mixed, and it has to suit the person drinking it. That is why we built a gin match quiz: to help you find the profile you will actually enjoy.
— Winston
How to choose a natural gin for your palate
Start with the flavour you like, then work backwards to the botanicals.
- You like crisp and classic. Look for a juniper-forward or dry style. Our Dry Cut Gin is a good place to begin.
- You like something lighter and brighter. Citrus-led and softer styles suit you. Try Slim Crop Gin.
- You want something different. Explore our limited editions for seasonal botanical ideas.
Then think about the glass. Chemistry professor Matt Hartings, quoted in the Chemistry World feature, explains that flavour molecules compete for your sensory receptors, and that adding tonic or other mixers changes that interaction and the taste. In practice, a gin that sings neat can behave differently with a mixer, so match the two. Our guides to choosing the right gin for tonic, getting the ratio right and lemon versus lime will help you get there.
If sustainability matters to your choice, read what counts and what does not in our piece on sustainable gin in Australia.
Find your gin
If you want to taste what natural botanicals can do, browse our full gin range or the Denim Collection. Not sure where to start? Take our gin match quiz and we will point you to a profile that suits your palate. You can also pair your bottle with something from our tonics. If you run a bar, venue or shop, wholesale supply is available too.
FAQ
What ingredient gives gin its flavour?
Juniper gives gin its defining pine-like character, and it is the only botanical legally required in gin, according to WSET. Other botanicals such as coriander, angelica root and citrus peel add spice, earthiness and zest. The balance between them is what makes each gin distinctive.
Does gin have to list its ingredients on the label in Australia?
Not in full. Standardised alcoholic beverages such as gin are not required to carry a full ingredient statement, though allergens must be declared. If you want to know exactly what is in a bottle, ask the producer.
Is natural gin healthier than other gin?
No. Natural ingredients do not turn alcohol into a health product, and research on alcohol labelling warns that vague terms like “natural” can suggest benefits that are not there. Choose natural gin for flavour and transparency, and drink within Australian guidelines.
How can I tell whether a gin has added sugar or colour?
Check the producer’s website, ask them, and notice the spirit itself. Unusual bright colours and noticeable sweetness are prompts to ask questions. If you have allergies, always read the allergen statement and speak to your doctor or allergy specialist.
Sources
- Gin production: art and science, Royal Australian Chemical Institute
- Gin’s botanical blueprint, WSET
- Understanding flavours in gin, WSET
- The science of distilling gin, Chemistry World
- Developing and Applying a Typology of Better for You Claims, Drug and Alcohol Review
- Labelling requirements for spirits in Australia, Ultra Labels
- Food labelling, ACT Government
- Reading labels and ingredients, Allergy & Anaphylaxis Australia
